The effects of reaction conditions on the aromatic components in Maillard reaction products (MRP) of raisin extract reacting with proline were investigated. The results showed that the better reaction conditions were the mass ratio (raisin extract to proline) 3 to 1, reaction solvent propylene glycol, reaction temperature 120 °C, and reaction time 6 hours. The main aroma compounds in the MRP were 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 2,6-dimethylpyrazine, 5-methylfurfural, 2-cyclohexen-1-one, etc.